September 8, 2013
-
The Pie - As Promised
As requested both here and on Facebook, here is the recipe for my now famous (at least in The 'Duh) Captain Morgan Spiced Pear Pie. But first, we're going to start with the pie crust recipe which I got from a website. It was either The Pioneer Woman's blog, or somebody else's site that got it from The Pioneer Woman's blog. I can't remember and I'm leaving in a few minutes to help the Red Cross feed hungry bikers at the Ride to Remember, so I don't have time to look it up. I am attributing this recipe to The Pioneer Woman because I know she is somehow associated with it. This is the best pie crust recipe and can be made in advance and stored in the freezer. I made mine several weeks ago and it turned out light and flaky and delicious.
NEVER FAIL PIE CRUST
1-1/2 cups shortening 5 Tablespoons water
3 cups flour 1 Tablespoon white (distilled) vinegar
1 egg 1 teaspoon salt
In large bowl, work Crisco into flour. In small bowl, beat egg with fork (or whisk) and work into the flour mixture. Add water, vinegar and salt. Stir until all ingredients are incorporated. (If dough is too dry, add water 1 Tablespoon at a time.) Form three equal balls of dough and place each into a large freezer bag. Slightly flatten each ball with a rolling pin (rolling over the freezer bag) until about 1/2" thick. Seal bags and freeze until needed. To use, remove from freezer, remove from bag, and thaw about 15 minutes. Roll to 1/2" bigger than your pie pan. Place in pan and pinch and tuck edges to make smooth.
CAPTAIN MORGAN SPICED PEAR PIE
9" pie pan lined with pie dough 4-6 red pears, peeled, cored and cut into wedges
1/3 cup flour 1/4 cup spiced rum
1/2 cup dark brown sugar Streusel Topping:
1/2 teaspoon cinnamon 2/3 cup flour
1/8 teaspoon salt 2/3 cup dark brown sugar
1/8 teaspoon ground cloves 6 Tablespoons chilled butter
Preheat oven to 375 degrees (F). Pour rum over pear wedges and set aside. Mix 1/3 cup sugar, cinnamon, salt and cloves in large bowl. Add pears and rum, tossing gently to coat. Pour into prepared pie pan and set aside.
Combine streusel ingredients in medium bowl and blend with pastry cutter or fingers until mixture resembles coarse meal. Sprinkle evenly over top of pie.
Cover edges of pie with protectors or foil. Bake at 375 degrees for one hour. Cool on wire rack.
Drizzle with caramel topping if desired.
Comments (9)
Credit for the pie crust recipe to http://thepioneerwoman.com
Hmmmm. Me thinks another cabin party is in order. You bring dessert!
Yaaaayyyy! Ty!
I have to ask - do you taste the vinegar? That's kind of an odd ingredient to my mind.
Nope - you can't taste it. If I understand correctly, the vinegar is the secret to light, flaky crust. And also, using shortening instead of butter. The post I read about the recipe was very adamant about that.
OOH! This is definitely going to have to be tried out! It sounds delicious, looks delicious, and being an award winner is certified as delicious!
Thank you SO much, Vi -- this looks delicious! And not difficult! I like the idea of rolling the dough inside a freezer bag. Congratulations again on your ribbon!
Pretty blue ribbon, M! Yum. I can taste it in my imagination and my hips appreciate that too. hahaha
yummmmmmmmmmmmmmmmmm
Comments are closed.